tag:blogger.com,1999:blog-4055690688282230469.post1434888767996167664..comments2024-03-17T08:58:39.402-07:00Comments on creative savv: How to Render Ham Fat to Save for Use in CookingLilihttp://www.blogger.com/profile/13292553654219380455noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4055690688282230469.post-84628550641440635002024-03-03T11:43:38.424-08:002024-03-03T11:43:38.424-08:00Thank you!!! I was clearing out the freezer and fo...Thank you!!! I was clearing out the freezer and found a large bag of ham fat i was saving for... i dunno, i just can't throw anything that has potential away. Finally finding your post gave me the direction i needed to render that stuff and get 1.5 cups of fat and 0.75 cup of yummy bits. I cut the skin off my fat and fried the skin separately after i rendered the fat, but the result was rubbery and unpleasant. Thank you again!SJamnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-18304128036765250922024-01-18T09:40:23.203-08:002024-01-18T09:40:23.203-08:00I’ve used ice trays to freeze different Things a...I’ve used ice trays to freeze different Things and after frozen put in freezer bagsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-63259332901083414392023-10-11T19:51:51.357-07:002023-10-11T19:51:51.357-07:00Absolutely with everything you said. The scraps I ...Absolutely with everything you said. The scraps I cannot imagine utilizing myself gets further processed to incorporate into suet cakes (along with wild bird seed, stale Fritos & cereal & crackers, peanut butter, extra lard, etc). The birds LOVE IT...NEED IT. So easy and cheap to make suet.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-66055412555990538452020-12-28T14:34:37.880-08:002020-12-28T14:34:37.880-08:00I'm so glad it helped!I'm so glad it helped!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-28926825589951008852020-12-28T12:25:20.927-08:002020-12-28T12:25:20.927-08:00Thank you for such a great tutorial!
Thank you for such a great tutorial!<br />Just Got To Eathttps://www.blogger.com/profile/00168415610289825430noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-8315125894260638842020-01-07T21:21:56.941-08:002020-01-07T21:21:56.941-08:00Hi Milt,
I'm so sorry I didn't see your 2n...Hi Milt,<br />I'm so sorry I didn't see your 2nd post until this evening. Sometimes these posts go into another folder that I don't check often.<br />Okay, so for your question -- no you don't need to use any oil. Start with 1/2 cups of small dices of the fattiest (least meaty) pieces of the fat. Keep the heat of your stove on LOW. The fat will slowly seep out of the pieces. Stir occasionally to prevent burning. After some time (5 or 10 minutes), you'll see there is a pool of liquid fat at the bottom of the saucepan. At this point, you can add the rest of the fatty dices. When these look about halfway done (golden, but not dark brown), add the meatier dices and continue rendering slowly over LOW. When they're all done, the bits should look dark brown and there should be a nice pool of liquid fat. Strain the fat from the bits. Use the bits in cornbread or greens and reserve the fat for using in cooking as you would use oil or butter for sautes. Keep in mind that the rendering is a slow process.<br />Good luck with your next ham, Milt!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-61248771146986982892019-12-17T21:27:01.161-08:002019-12-17T21:27:01.161-08:00ok, I'll try a saucepan next time...do you sta...ok, I'll try a saucepan next time...do you start with some oil?Milthttps://www.blogger.com/profile/12370996451271016141noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-58410580394374890772019-12-17T20:28:25.666-08:002019-12-17T20:28:25.666-08:00Hi Milt,
I can only speak to my own experience, wh...Hi Milt,<br />I can only speak to my own experience, which is using an open saucepan on the stove top. I've never tried this with a pressure cooker, so I don't know what the differences could be that would cause your situation to occur..Does the pressure cooker have a lid on at all times? Perhaps that could be the difference, as I render fat in an open pot. I also render in batches that are not very large, about 1/2 cup at a time. Could your batch of fat dices been larger than that amount?<br />I wish I had the answer for you. Any chance of salvaging what you can and putting some of the fatty chunks into an open saucepan to render? Good luck with this, Milt.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-36285816185373909922019-12-17T19:36:10.063-08:002019-12-17T19:36:10.063-08:00Lili, I tried it but the reverse seemed to happen....Lili, I tried it but the reverse seemed to happen...rather than getting a pool of fat with cracklings on top, I got a hardened layer of sorta burnt something on the bottom with a bunch of wobbly chunks of fat on top. I did this in a pressure cooker on saute and switched back and forth between medium and low heat...what did I do wrong?Milthttps://www.blogger.com/profile/12370996451271016141noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-10483274354251776022019-11-26T12:57:16.836-08:002019-11-26T12:57:16.836-08:00Hi Judy,
I cook the cracklings until they're p...Hi Judy,<br />I cook the cracklings until they're pretty dark brown. I think that the smaller the dices to begin, the crispier they'll become. Larger dices will have more interior parts that don't crisp up as much. As far as how crispy they get, I think like the crispy part of fatty bacon. Good luck with yours and I hope you're pleased with the rendered fat to use in cooking.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-68437955705098647852019-11-24T12:06:48.934-08:002019-11-24T12:06:48.934-08:00About how long do you cook the fat? Do the crackl...About how long do you cook the fat? Do the cracklins get crispy? So far, I've rendered fat, and the fat is dark in color, but it's not especially crispy. SteveyJudyhttps://www.blogger.com/profile/03495955615272366575noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-58045117921971329142018-05-30T06:34:13.347-07:002018-05-30T06:34:13.347-07:00I really appreciate this post RE: Throwing out the...I really appreciate this post RE: Throwing out the fat. I don't throw it out because people are starving around the world. Plus the little piggy died. I try to honor all that I have been given. What little organic waste I have I share with critters and such.<br />I threw out a hambone and an hour later a huge Raven flew by with it in it's mouth! I like it best in Navy bean soup. Im a little fat but much blessed.<br />Thanks again, -MelissaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-9318659119945984622016-04-19T18:47:18.284-07:002016-04-19T18:47:18.284-07:00So glad for you, yraddicgt!So glad for you, yraddicgt!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-47163573319473521582016-04-19T13:37:10.173-07:002016-04-19T13:37:10.173-07:00Thank you Lili...ham was great and I will cook up ...Thank you Lili...ham was great and I will cook up the fat for the cracklings and "try" the skin for pork rinds!yraddicgt\\\https://www.blogger.com/profile/08655638690220046070noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-49293753842269688012016-04-18T12:22:46.380-07:002016-04-18T12:22:46.380-07:00You're not alone, yraddicgt, I did something l...You're not alone, yraddicgt, I did something like this with my first ever ham. Your ham is probably fine. Cover it with foil for most of the baking. Then for about the last 20-30 minutes, uncover and allow the outside to brown, lightly.<br />Are you thinking of cracklings? The browned bits of ham fat that are used like bacon bits? you can still do that with your reserved ham fat. just dice into small pieces and brown, as directed above.<br />I'm sure your ham with be delicious. Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-9137067377812642122016-04-18T12:02:21.774-07:002016-04-18T12:02:21.774-07:00Today is not my "smart" day. The instr...Today is not my "smart" day. The instructions on my ham was to remove excess fat before baking...so-o-o-o-o....I cut quite a bit off along with most of the skin(?)thinking it could be used to make pork rinds or chitterlings(?) whatever those are! Does this mean I've ruined my ham??? It was a precooked shank!yraddicgt\\\https://www.blogger.com/profile/08655638690220046070noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-26746915137852010062015-11-26T08:21:19.975-08:002015-11-26T08:21:19.975-08:00Oh yum! Those loaded potatoes and collards sound d...Oh yum! Those loaded potatoes and collards sound delicious!<br />Have a happy Thanksgiving!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-18090752716482078652015-11-26T07:15:57.802-08:002015-11-26T07:15:57.802-08:00Thank you so much for these ideas. I will be using...Thank you so much for these ideas. I will be using mine today with my Thanksgiving Dinner to make loaded potatoes and adding them in my collard greens as well. Happy �� Day! ��Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-80829290092629467892015-08-21T12:19:28.880-07:002015-08-21T12:19:28.880-07:00Correction: I paid 69/lb for shank, 79/lb butt ham...Correction: I paid 69/lb for shank, 79/lb butt hams today. I now have 4 fzn hams. Too good of a deal to pass up.CTMOMhttps://www.blogger.com/profile/04825780992878036362noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-4563883071909722932015-08-20T07:11:05.138-07:002015-08-20T07:11:05.138-07:00Hi live and learn,
I think rendering fat is one of...Hi live and learn,<br />I think rendering fat is one of those kitchen-y things that has gone by the wayside in the last 100 years. For the most part, we have no need to do this. Meat is often well-trimmed when we buy it, so no fat to render. But it always bothered me with hams, that large swath of fat on the outside. I hated to waste it, and I'm not one to eat large chunks of fat (unless they're crispy like bacon). This is a good solution for me.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-62193563802755160332015-08-20T07:07:17.642-07:002015-08-20T07:07:17.642-07:00Hi Carol,
I saw you mentioned on your blog the sal...Hi Carol,<br />I saw you mentioned on your blog the sales on what we think of as fall meats. Thanks for the heads- up on that. I'll be keeping my eyes open for similar sales, here.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-6809526666544174602015-08-20T07:05:58.674-07:002015-08-20T07:05:58.674-07:00Hi Laura,
Yeah, I've read the same stuff about...Hi Laura,<br />Yeah, I've read the same stuff about home-preserved garlic in oil. Better to be safe than sick. I think you have a good plan with the cocktail cube ice tray.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-27392473440035251442015-08-20T04:15:04.335-07:002015-08-20T04:15:04.335-07:00I have never rendered fat or even thought about re...I have never rendered fat or even thought about rendering fat before, so this was interesting. Live and Learnhttps://www.blogger.com/profile/13493777474885053903noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-75320568145389168552015-08-19T16:16:09.166-07:002015-08-19T16:16:09.166-07:00This is a timely post. While we are sweltering und...This is a timely post. While we are sweltering under heat and humidity, finding neighbors eating/ordering out, picking up take out, buying the typical burgers an grilling foods, I am eyeing sales on fzn turkey breasts @89/lb (got 2 for freezer) and hams this week for 99 (will grab 2 as well). It's hot but I'm planning for Fall.CTMOMhttps://www.blogger.com/profile/04825780992878036362noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-12429773046366777652015-08-19T10:33:08.643-07:002015-08-19T10:33:08.643-07:00Thanks! I will have to make sure I have something ...Thanks! I will have to make sure I have something shallow enough for the fat. I think you are correct about the garlic and olive oil; honestly I had been planning on just keeping it in a jar in the fridge but then I came across a few (somewhat alarmist) articles about botulism in these kinds of concoctions and decided to freeze just to be on the safe side. The jar is narrow and deep. I will try thawing and re freezing in a thinner layer. I have some tiny cocktail ice cube trays that I never use and they might be good for this. Lauranoreply@blogger.com